The Best Gooseberry Crumble Recipe!

the best gooseberry crumble recipeGooseberries bring back fond memories of my childhood, playing with my best friend in her Grandma’s garden while rushing to pick all the fruit so she could make us a yummy dessert. Unfortunately I never managed to find space to grow a Gooseberry bush at our old house and this year was the first time our new bush produced a useful quantity of fruit. It wasn’t a huge amount but it was definitely enough for one dessert heaped in comforting memories. So today I’m sharing what is in my opinion the best Gooseberry Crumble recipe, it’s super quick and easy plus it has a mega quantity of crumble topping. Incidentally if you think my Gooseberries look odd that’s because they’re pink Gooseberries!

gooseberriesWhat You’ll Need

450g / 16 oz Gooseberries

100g / 4oz Soft Brown Sugar

2 Tbsp Water

350g / 12oz Plain Flour

180g / 6oz Butter

180g / 6oz Soft Brown Sugar

1 Tsp Ground Cinnamon


Preheat the oven to 180C, 350F or Gas Mark 4

Step 1

After washing cut the top and tail from all the gooseberries. Tip. If you don’t want to get bored it helps to have another pair of hands to help with all the topping and tailing! Place the fruit into the bottom of your pudding dish.

Sprinkle over the brown sugar, then add the water and give the gooseberries a gentle stir to coat.

Step 2

Rub together the flour and butter with your fingertips until it resembles rough breadcrumbs in texture. Next add in the sugar and ground cinnamon and stir together gently.

Tip. If unlike me you prefer a leaner topping on your crumble then the quantities can easily be halved.

gooseberrycrumbleStep 3

Sprinkle the crumble evenly on top of the fruit and bake in the centre of the oven for 45-50 minutes or until golden.

Serve warm with oodles of cream, custard or ice cream.



Crab Apple Crumble Recipe!

As many of our gardens are turning Autumnal and leaves are littering the ground, we don’t need to mourn the loss of beautiful flowers and fragrant fruits. Autumn has a brand new bounty that is just as enjoyable if you know what to do with it. Today I’m sharing our wonderful Crab Apple Crumble recipe, an Autumnal twist on a classic dish.

What You’ll Need

500g/17 oz cooking apples

250g/8.5 oz gms crab apples

Light brown sugar to taste

Lemon juice

For the Crumble

250g/8.5 oz plain flour

125g/4.25 oz butter/margarine

125g/4.25 oz light brown sugar

Step 1

Cut the crab apples into quarters, cut out the core and place in a bowl of water with some lemon juice to help keep their colour. Peel and chop the cooking apples and put into the same bowl.

Step 2

Place all the fruit into a saucepan with a small amount of the water with lemon. Cook until soft and then add the brown sugar to taste. Then put all the fruit into an oven proof dish.

Step 3

Sieve the flour into a bowl and rub in the butter/margarine until it resembles bread crumbs. Add the 125g light brown sugar and mix.

Step 4

Place the crumble mixture over the fruit and put into a moderate oven (180C, 170C for Fan ovens, 350F, Gas Mark 4) for about 20 mins until golden.

Enjoy with some custard, ice cream or cream!